Who doesn’t love a good bowl of Classic Beef Chili? This recipe is super easy to make and results in a chili that is perfectly balanced in flavor; not too spicy and not overly sweet. This chili recipe is savory, hearty, and the perfect meal to warm you up on a cold winter day. You can customize it with different varieties of bell pepper, or switch it up and add some cannellini or black beans. I love it just the way it is, but you can definitely throw in whatever you have on hand in your pantry or refrigerator! I love to serve this chili with crackers, grilled cheese, or cornbread muffins.
Preparing the Classic Beef Chili
Preheat a large pot or Dutch oven over medium heat for 2-3 minutes with 1 Tablespoon of Olive Oil. Stir in the diced onion, green pepper, and celery. Cook for 3-5 minutes until the vegetables start to become translucent.
Next, add in the ground beef, crumbling while browning it in the pot with the vegetables. Season with salt and pepper. Once the meat is fully browned, drain the fat from the pot.
Return the meat mixture back into the pot, and season with chili powder, cumin, seasoned salt, oregano, and paprika.
Stir in the cans of kidney beans, diced tomatoes, tomato sauce, and water. Bring to a boil, stirring for 3-5 minutes. Next, stir in the tablespoon of sugar. Reduce the heat to low and simmer for at least 45 minutes (or up to 2 hours).
Once the chili has simmered and thickened, taste and stir in any additional chili powder, salt, and/or pepper, as desired.
Serve the chili warm with crackers, corn muffins, or even a grilled cheese!
This chili is so flavorful, rich, and delicious. It is a little less spicy than my other go-to recipe, but it has the classic chili look and taste you expect from a traditional recipe.
Leftovers will stay fresh for up to 4 days in the refrigerator sealed in an air-tight container or pot.
Classic Beef Chili
Ingredients
- 1 lb Lean Ground Beef 85/15
- 1 medium Yellow Onion, finely diced
- 1 medium Green Bell Pepper, finely diced
- 2 stalks Celery, finely diced
- 2 15.5oz can Kidney Beans including the juice
- 1 15.5oz can Diced Tomatoes
- 1 15.5oz can Tomato Sauce
- 1/3 cup Water
- 1 clove Garlic, minced
- 1 Tbsp Olive Oil
- 1 tsp Ground Cumin
- 3 Tbsp Chili Powder
- 1/2 tsp Lowry's Seasoned Salt
- 1 tsp Paprika
- 1/2 tsp Dried Oregano
- 1 Tbsp Granulated Sugar
- 1 tsp Kosher Salt (or to taste)
- 1/2 tsp Black Pepper (or to taste)
Instructions
- Preheat a large pot or Dutch oven over medium heat for 2-3 minutes with 1 Tablespoon of Olive Oil. Stir in the diced onion, green pepper, and celery. Cook for 3-5 minutes until the vegetables start to become translucent.
- Add in the ground beef, crumbling while browning it in the pot with the vegetables. Season with salt and pepper. Once the meat is fully browned, drain the fat from the pot. Return the meat mixture back into the pot, and season with chili powder, cumin, seasoned salt, oregano, and paprika.
- Stir in the cans of kidney beans, diced tomatoes, tomato sauce, and water. Bring to a boil, stirring for 3-5 minutes. Next, stir in the tablespoon of sugar. Reduce the heat to low and simmer for at least 45 minutes (or up to 2 hours). Taste the chili, and stir in any additional chili powder, salt, and/or pepper, as desired.
- Serve the chili warm with crackers, corn muffins, or grilled cheese! Leftovers will stay fresh for up to 4 days in the refrigerator sealed in an air-tight container.
Notes
Like this post? Try my Homemade Chili recipe next!
And my 5 Ingredient Corn Pudding Casserole pairs perfectly as a side with Chili!
